Cottage Pie

Growing up in England cottage pie was a staple in our house. This version is a little different than the one my mum used to make, I don't think hers included red wine but this is a great cottage pie recipe. I just wish I had remembered to take a picture of the inside!

3 tbsp. olive oil
2 lbs ground beef
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp. flour
1 tbsp. tomato paste
1 cup red wine
3 cups beef stock
4 tbsp. Worcester sauce
Thyme sprigs
2 bay leaves

For the mash:
2 lbs potatoes
1 cup milk
2 tbsp. butter
1 cup cheddar cheese
Freshly grated nutmeg

Fry the beef until browned, drain and set aside. Put the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato paste, increase the heat and cook for a few mins, then return the beef to the pan. Pour in the wine and boil to reduce it slightly before adding the stock, worcester sauce and thyme and bay leaves. Bring to a simmer and cook, uncovered, for 45 mins. Discard the bay leaves and thyme stalks.

To make the mash, in a large saucepan cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then mash with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.

Place the beef mixture into a large ovenproof dish, spoon the mash over the beef and sprinkle on the remaining cheese.  Bake at 350 for 30 minutes.